How to Smoke Pork Ribs

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Motion Graphics/Animation provided by Kaitlyn Kirk Design

This video was sponsored by Skillshare

[kerberos]

Just did this and I’ll never smoke ribs any other way. I actually tasted the smoke!

[thestuffmikedoes]

My dude using Sweet Baby Ray's right off the shelf. You're a true man of the people and that's why you've earned my subscription.

[tonytevis]

Score membrane
Season with salt and pepper
Smoke at 225 for 3.5 hrs
Cook at 275 for 1 hr, spray every 15 min
Wrap in foil, cook at 275 for 30 min
Unwrap, glaze with sauce, cook 275 for 30 min
Let them rest for 15 min

[toddp]

Well said about the difference between comp, restaurant and backyard style. The way I smoke now is WAY less complicated than a few years ago.

[johnponicki]

Incredible Video. I'm a backyard BBQer, been at it about 10 years. I have to say it is really tough to mess up a cook. But, I am at the point of trying to figure out why something came out fantastic vs "ok". I have had better luck with "less is more" - so I totally agree with the salt and pepper rub, and sauce at the end. Please keep your explanations of what you are seeing/looking at coming. Adding to the close up with the camera and a temp reference. It is extremely helpful for those of us trying to crack the code. Your in depth explanations are amazing. I am on 4 BBQ channels. I learn a tip or trick from all, but you are the only one that is teaching me the most (by far) about cooking itself at this point. Thank You.

[starlord]

Brother, you were the motivation that got me really going in bbq. I swear, every time I feel like I am getting a great understanding on bbq, you show me just how much there is to learn. I love your channel brother, I watch all of them and my bbq gets better and better with your knowledge and my tweaking of how I cook. You have actually motivated me to start a side hustle selling bbq.

[footballt]

This is the Rib method I’ve been looking for! Cooked them tonight and they were exactly what I’ve been trying to hit! You the best BBQer on YouTube hands down! Keep it up brother and keep spitting these great vids out!

[CosmicStargoat]

I just did a test with 4 racks of ribs and 4 different rubs and techniques. The Salt and Pepper unwrapped was the winner. I have been wasting my time with wraps, butter, honey, brown sugar, 3-2-1. The results were verified by a friend who I sent samples, marked just A-B-C-D. Less is more. The 4 rubs I used were S & P, savory salty with Carolina vinegar and mustard Sauce, savory sweet with Memphis sweet and tangy sauce, and Memphis dry with Rendezvous dry rub.

[TripptheGOAT]

I’m a convert as well. Been making ribs for 15+ years and lord only knows how many different rubs. I commented on your rub review and tried a couple of those out as well. On a whim last weekend I went only salt/pepper on one of three racks and finished with sweet babies . Best ribs I’ve ever made or eaten. No rub for me ever again!

[drewfisher]

I just bought a pellet smoker and seasonings, I came back to this video and couldn’t be more happy that I got salt, pepper, and sweet baby Ray’s.. I love that sauce and can’t wait to make my ribs this weekend. Man, you’ve taught me a lot and have swayed me to simplicity!

[cruiser]

Excellent video Jeremy! Love the details. I used this method today on three racks of spare ribs from Costco in my pit boss pellet vertical smoker. Best ribs I’ve ever made! My whole family was impressed! Couldn’t believe how much better just salt and pepper did compared to rubs. Seriously, never going back!! Keep the videos coming!

[scottw]

This is exacltly/directionally my trip down doing ribs. Started with 2 2 1 and always felt they were overlooking. Now, I run at 275 and usually have 2.5 to 3 of smoke, 0.5 in rap to tenderize a little and then either 0.5 to have glaze set (or if they are done out of the wrap, I'll just glaze and let stand on counter

[altongehringer]

I just watched your newest video using butcher paper and smoked lard. I love that you are still pushing yourself and improving. I've been cooking ribs for years and I keep coming back to learn new methods. I'd never even heard of using butcher paper a couple of years ago...

[dansong.tolman]

I have seen many, many rib videos. This is by far the best. Infomative, all explained, fantastic!

[dedknedy]

As someone who recently invested in an offset smoker, I appreciate these videos so much.

[edrossini]

I’m a big fan of yours, Jeremy. I love your approach to explaining the science behind bbq. Maybe you could shoot a video comparing woods cooking brisket and spare ribs. What they do to color, bark, smoky flavor and how they burn, etc. Maybe a video series comparing two woods at a time then doing a wrap up video in the last episode. I mean there are tables comparing woods out there, but they never go deep and each author will say a different thing. We really miss your take on it.

[mikelong]

I love your videos. Good straight forward methods for home barbeque, not a lot of fluff which only complicates things for little or no benefit.

[seasonsbbq]

Those are some of the best lookin ribs I've ever seen Jeremy. I never remove the membrane, I think it helps maintain the moisture and after they're cooked the membrane comes off super easy, no effort at all. My last rib video the membrane was falling off before I pulled it off. I do like your scoring method though, I'm gonna try that next time. This was another fantastic video. 👍👍

[palepa]

Okay brother, you have now officially become my go-to channel for bbq technique. I’ve watched a lot (a lot!!) of videos and yours has been the most informed. Keep up the good work

[budpup]

So convenient you posted this 3 hours before I started prepping some ribs to smoke tomorrow :) still new to smoking but damn it's so enjoyable. Thanks for all the tips!